These Chocolate Muffins are moist, fluffy, and super simple bakery-style muffins of gluten-free different forms of chocolate. These are easy to make with two bowls and whisk, have the deepest chocolate flavor, and are sure to impress at any gathering!
And Since my sister is a chocolate lover I desired to do this delish simple and easy recipe.
Chocolate Muffins
6
muffins29
minutesIngredients
6 tablespoons unsweetened cocoa powder
6 tablespoons almond flour
1/3 cup maple
¼ cup mashed banana
¼ cup coconut oil
2 large eggs at room temperature
1 teaspoon of baking powder
½ teaspoon of vanilla essence
pinch of pink salt
Directions
- Preheat the oven to 180 C. Prepare a tray with a silicone muffin mold. In case you do not have silicone but a traditional mold, make sure to grease them.
- Put all the ingredients in the blender and mix well.
- Add the dough to the muffins (not to exceed ¾ parts of the mold).
- Bake for 18 to 20 minutes, until a toothpick, comes out completely clean.
- Let cool completely.
- Serve with vegan vanilla ice cream.
Tips
You can make these muffins and keep them in a tightly sealed container for 5 to 7 days in your fridge.
Try this recipe at home, share your photos on the stories, and tag us @gmarquezfitness
Enjoy it!
xo!